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    You are in: Home / Recipes / Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes) Recipe
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    Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes)

    Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes). Photo by breezermom

    1/3 Photos of Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes)

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    50 mins

    ElleFirebrand's Note:

    From Goya's "Taste of the Americas: Mexico" booklet, enchiladas (Mexico's comfort food) are made with an authentic green tomatillo sauce. Some changes were made for simplicity or variations.

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    Ingredients:

    Servings:

    Units: US | Metric

    Chicken filling

    Sauce

    Enchiladas

    Directions:

    1. 1
      Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from heat and let chicken cook in broth. Shred chicken meat, approximately 4 cups. Mix with sour cream.
    2. 2
      Put chilies in saucepan with enough water to cover, bring to a boil, lower heat and simmer for 10 minutes. In batches, puree chilies, tomatillos, garlic, onion and cilantro in blender until smooth.
    3. 3
      In skillet on medium-high heat, heat oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat and cook for 5 minutes until noticeably darker and thicker. Season sauce with Adobo. There should be about 3 cups of sauce. If needed, stir in chicken broth.
    4. 4
      Heat oven to 350°F.
    5. 5
      Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll up. Place seem side down in baking dish and repeat for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with sour cream, onions and cheese. Serve immediately.

    Ratings & Reviews:

    • on August 03, 2012

      55

      These are great enchiladas! I used fresh tomatillos (simmered them with the chilis), otherwise made as directed. Just delicious - thanks for sharing a great recipe! Made for ZWT8, Chefs gone WILD!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2012

      55

      These are delicious! Other than using fresh tomatillos, I followed the recipe exactly. Perfection. Thanks for sharing! Made for ZWT8.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2012

      55

      I think I am now more of a fan of the green Verdes sauce then the normal red sauce!! I made this as written but scaled it back for just the 2 of us. I couldn't help myself and added some Monterey Jack cheese with the chicken mixture before rolling them up. This is a great and so tasty recipe. Thanks for sharing the recipe. Made for ZWT8.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes)

    Serving Size: 1 (537 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 493.4
     
    Calories from Fat 181
    36%
    Total Fat 20.2 g
    31%
    Saturated Fat 7.6 g
    38%
    Cholesterol 123.4 mg
    41%
    Sodium 242.8 mg
    10%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 8.4 g
    33%
    Sugars 13.3 g
    53%
    Protein 38.9 g
    77%

    The following items or measurements are not included:

    adobo seasoning

    queso fresco

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